Boil 3-4 cups of water. In the boiling water put the spinach for exactly 1 minute.

Strain the hot water and immediately cool the spinach in running cold water.

Make a puree of the blanched spinach using a blender.

Heat 2 tbs oil in pan. Add garlic and fry until golden.

Add the spinach puree and salt. Sauté on medium flame until spinach is nearly cooked.

Heat the remaining oil in another pan. Fry the onions until golden brown.

Add the chopped ginger and fry for about 1 – 2 minutes.

Add the chopped tomatoes, green chillies and coriander powder. Sauté over medium heat until the oil separates from the masala.

Add the cooked spinach and garlic puree to this. Mix. Add approximately 1 cup of water and bring to a boil.

Mix and cook for 5 minutes on medium flame.

Add the paneer cubes and cook for another 2-3 minutes.

Sprinkle the garam masala and mix. Cook for 1 minute.

Remove the pan from heat and mix the fresh cream.

Serve hot.

This is a mildly spiced recipe that is entirely my own. The blanching process is necessary to maintain the fresh green color of the spinach(palak) without adding stupid color. I try to avoid cream and also try to reduce the quantity of oil (if I am dieting!). Although I prefer using fresh and soft cottage cheese (paneer), my father-in-law prefers the cottage cheese (paneer) deep fried. Take your pick!